At work, one of my colleagues asked me to develop a recipe using Xilli Chipotles Adobados. The resident Mexican at Food52, I knew exactly what to do. This recipe incorporates three chiles, all very distinct in flavor. You can sub in a wide variety of meats, like beef, pork butt, and lamb. Serve this with fresh tortillas and avocado slices.
Read MoreThis is your classic Margarita but with Jamaica syrup, which adds a tangy, floral, richness. Rimmed with Poctli’s Sal de Jamaica, this drink is an elegant pre-dinner cocktail that will have your guests obsessing over the color and unique texture of the jamaica.
Read MoreThis dish is simple yet elegant in its presentation and flavor profile. I compare it to the great braises of European cooking (i.e. Beef Bourguignon, Ragu) and but with the strong fruity profile of the Pasilla chile in the sauce that makes it truly Mexican.
Read MoreLearn how to cure your comal! The most important recommendation I give to those who are serious about taking their Mexican cuisine to the next level is to A: make your own damn tortillas and B: do it on clay instead of cast iron. Comales de barro need to be treated in order to prevent tortillas from sticking to the surface of the clay.
Read MoreWith summer drinks and BBQs a common happening, it's a great to have a simple snack on hand - and a homemade one is sure to impress your guests. This recipe incorporates chile and lime, making it the perfect snack followed by a chilled beer. When the chile de arbol is roasted, it smells of peanuts, which compliments the natural peanut flavor well.
Read MoreHappy Pride! It's a good year to be gay and orgulloso! This cocktail is my interpretation of a refreshing Pride after a long day in the sun. With the Morris Kitchen Ginger syrup and the Los Amantes (the lovers in Spanish) this cocktail follows the tradition of the mezcal mule, but with pineapple to make you sweeter. The comal roasted pineapple and spicy ginger dance on the palette, invoking the subtle smoke in the mezcal.
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